Assessments - 5, GPA: 4.6
(
)
)
|
Facilidade de uso
. When using an extension cord, make sure it is not in contact with a hot or sharp surface. . Outdoor extension cords should be marked with the letters “W-A” and a tag stating “Suitable for use with outdoor appliances”. . Do not cut or remove the grounding prong from the rotisserie motor power cord. Do not let cord hang over any sharp edge or hot surface. NORMAL OPERATIONNORMAL OPERATION NORMAL OPERATION Do not expose to rain. To reduce the risk of electric shock, keep extension cord connection dry and off the ground. . A short power cord is supplied to reduce the risk of tripping over the cord. Extension cords may be used, but caution must be taken to prevent tripping over the cord. . In absence of local codes the rotisserie motor must be grounded electrically in accordance with the National Electrical Code, ANSI/NFPA 70, or Canadian Electrical Code, CSA C22.1. . WARNING: When cooking with the rotisserie, use only the two outside main burners to enhance the cooking process. Set the burners to Medium or Low. . WARNING: Do not use the main burners on high when using the rotisserie. Failure to follow this warning will lead to an overheating condition which could damage grill components and cause bodily harm. . WARNING: Set up the rotisserie with food before lighting Rotisserie Burner. Operating the Rotisserie 1. Push the rotisserie shaft through the center of the food. 2. Slide the right side spit fork back onto the shaft. Insert the tines of both spit forks into the food. The food should be centered on the shaft. Tighten spit fork thumb screws. 3. Place left side bearing of rotisserie into cookbox slot(A). 4. Inset right end of spit into motor housing and slide motor onto mounting bracket. Make sure that right side bearing lines up with cookbox slot(B). 5. The rotisserie shaft should rotate so that the heavy side of the meat or poultry rotates down to the bottom. Large cuts of meat may require the removal of the cook grates to allow full rotation of the spit rod. 6. Plug the motor in and turn it on. 7. Follow Lighting Instructions. Cooking with the Rotisserie • When using the rotisserie, the lid must be closed except when basting. • Meats (except poultry and ground meat) should be brought to room temperature before cooking. (20 to 30 minutes should be adequate for most foods. If frozen defrost completely before cooking.) • Tie meat or poultry with a string, if necessary, to make the shape as uniform as possible before putting it on the spit. • Remove cooking grates and warming rack to allow food to turn freely. • Follow Lighting Instructions for Rotisserie Burner under ‘Rotisserie Burner Electronic Ignition’. • Set Rotisserie Burner on “MED-HI” based on outside air temperatures. • Place food within area of burner. • If you wish to save drippings for gravy, place a drip pan directly under the food on top of the heat distribution plates. • Food preparation steps are the same for rotisserie cooking as for regular cooking. (A)(B) NORMAL OPERATIONNORMAL OPERATION NORMAL OPERATION Using the Smoke-It-Tray® The Smoke-It-Tray® uses presoaked wood chips. For best results with faster cooking foods like steaks, burgers and chops, etc., we recommend using finer wood chips because they ignite and create smoke faster. For longer cooking foods such as roasts, chicken and turkeys, etc., we recommend using larger wood chips because they ignite slowly and provide smoke for a longer period of time. As you gain experience in using your Smoke-It-Tray®, we encourage you to experiment with different types of wood chips and chunks to find the smoke flavor that best suits your taste. To use the Smoke-It-Tray® As a starting point, soak wood chips in water for at least 30 minutes before using. (Wet wood will produce more smoke flavor.) Place a handful of wood chips in the bottom of the Smoke-It-Tray®. As you gain experience in smoking, increase or decrease the amount of wood to suit your taste. Note: Always grill with the lid closed to allow the smoke to fully penetrate the food. WARNING Make sure that grill is off and cool before handling cooking grate and/or Smoke-It-Tray®. Heating the Smoke-It-Tray® There are two methods for using your Smoke-It-Tray®: (1) Place Smoke-It-Tray® above the Rotis-A-Grate®. Light the Rotis-A-Grate®. After wood starts to smolder, turn control knob to “LO”. (2) For a more smoky flavor, remove one of the cooking grates and position the Smoke- It-Tray® to the left or right side of cookbox. Light the burner closest to the Smoke-It- Tray®. After wood starts to smolder, turn control knob to “LO”. Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you require more smoke fl avor, refill the Smoke-It-Tray® with wood chips. Keep the lid of the grill closed while cooking. Note: After refi lling Smoke-It-Tray®, smoke will take about 10 to 15 minutes to start again. DANGER Do not use any flammable fluid in the Smoke-It-Tray® to ignite the wood. This will cause serious bo...
Este manual também é adequado para os modelos :Greeley - AFFINITY 4400 (6.23 mb)